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Monday, 27 August 2012

Mutter Paneer with Tikka masala

There are several paneer recipes on my blog. I am always trying out new variations of mutter paneer and often the taste is guided by the taste of my children. This recipe was made at the request of my son and he wanted me to use plenty of double cream in the dish. Using home made paneer made this dish taste great.

Ingredients (serves 4):

4 cups Home made paneer :(If using store bought paneer try and look for softer version of paneer)

2. Mix 2-3 teaspoons of the paneer tikka masala to the yogurt and pour it on the paneer cubes. Mix well. If using home made paneer, be gentle as you don't want the cubes to start breaking. Allow this mixture to marinate at least 30 minutes.

3. Cover a baking tray with aluminium foil, brush some oil on the foil and arrange the cubes on the tray. Allow for some gap between the cubes. If you have any of the marinade left over, save it to add to the curry.

4. Cook these in the oven at 160 degrees Centigrade (Gas mark 3 or 325 F) for 15 minutes. If the paneer hasn't browned a bit at the sides, give it a couple of minutes more.

5. Allow the paneer cubes to cool.

6. Prepare the sauce. Heat 2 tablespoons of oil and add the mustard seeds to the oil. Once the mustard seeds stop popping, add the pasatta and stir. Add in the blended ginger, garlic and chillies; the salt, lemon and sugar. Also add in the peas and allow to cook for 5-6 minutes - giving you time to remove the paneer cubes from the tray.

7. Add the paneer cubes to the curry. Also add in any left over marinade sauce mixture at this stage. Allow the mixture to simmer gently.

8. Add the powdered cashews to the curry and stir.

9. Once the sauce looks nice and thick, add in the double cream slowly , stirring in between.

10. Allow the curry to simmer on a low heat until the sauce is nice and thick.

11. Remove and garnish it with coriander and some cream

12. Serve with hot chappatis or naan bread.

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